We are at the end of Strawberry week, and I looked for a no cook recipe, so I could attempt to make strawberry jam, and I found one; I did tweak it just a little, I think it came out good, being that it was my first attempt. So here we go.
Ingredients
4 cups whole fresh strawberries (when mashed you will have 2 cups)
2 cups sugar (you may use more, but I didn't want mine to sugary)
1 pouch Pectin
2 tbsp lemon juice
Directions
Combine strawberries and sugar, let stand for 10 minutes. Add pectin and lemon juice, stir for about 3 minutes or until the sugar is dissolved. Pour into clean mason jars, or plastic containers, cover tightly. Leave at room temp for 24 hours or until it is set. You can freeze up to 1 year or refrigerate up to 3 weeks.
ENJOY!
You can find me linking up
Here
This looks delicious and so easy. I wonder how hard it would be to add rhubarb to it? I'm going to try this out!
ReplyDeleteBlessings,
~Erin
As my son say, "Easy peasy lemon greasy." We are having a great strawberry season here. If I could save them long enough for any of these recipes....
ReplyDeleteI love this saying.. I usually say "easy peasy, lemon squeezy", but i like greasy better, so I'm adopting your son's version from now on!
DeleteThis recipe looks so easy that I may need to make some even though we only eat jam on pancakes. I also love your new look!
ReplyDeleteThanks for linking up to our Finished Friday blog party.
The Boys LOVE Strawberry jam I just might have to make this
ReplyDeleteSounds delish! I love love strawberry jam...it's totally my favorite!
ReplyDeleteI must admit, I've never made homemade jam but this easy recipe makes me think I should try!
ReplyDeleteReally? No cook? WOW! SO easy!
ReplyDeleteWow, that looks REALLY easy!! I could do this! Thank you!
ReplyDeleteNice! Thank you for sharing. I was looking for a recipe like this one. ;)
ReplyDeleteany ideas on making this for diabetics? Maybe using splenda? Or does it need the sugar?
ReplyDeletemy email addy is ladybirdms@aol.com
DeleteThis Is perfect and looks so dang Easy!! Thank you so much for sharing!!! So happy you are joining in the fun at #GYCO!!
ReplyDeleteWonder how it would work to use Splenda in this instead of sugar?
ReplyDelete